Spicy Grilled Eggplant

Spicy Grilled Eggplant is a vibrant and smoky vegetarian dish that perfectly balances heat and umami, making it a standout choice at any Korean BBQ. The tender, charred eggplant is infused with a rich, spicy marinade that tantalizes the taste buds.

Ingredients

• Eggplant - 1 large (300g)
• Soy sauce - 2 tablespoons (30ml)
• Gochujang (Korean chili paste) - 1 tablespoon (15g)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Brown sugar - 1 teaspoon (4g)
• Rice vinegar - 1 teaspoon (5ml)
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (9g)
• Vegetable oil - for grilling

Steps

1. Slice the eggplant into 1cm thick rounds and place them in a colander. Sprinkle with salt and let them sit for 15 minutes to draw out moisture.
2. In a small bowl, mix together the soy sauce, gochujang, sesame oil, minced garlic, brown sugar, and rice vinegar to create the marinade.
3. Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
4. In a large mixing bowl, toss the eggplant slices with the marinade until evenly coated. Let them marinate for at least 10 minutes.
5. Preheat a grill or grill pan over medium-high heat and lightly brush it with vegetable oil.
6. Grill the marinated eggplant slices for about 3-4 minutes on each side, or until they are tender and have nice grill marks.
7. Once done, remove from the grill and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in fiber, promoting digestive health.

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